About this recipe
Sopes are the ultimate customizable Mexican dish. The base recipe is naturally plant-based (just masa, water, and salt), but sopes are traditionally topped with anything from refried beans and cheese to tinga or picadillo. That is the beauty of them: everyone at the table can build their own.
I grew up eating sopes at family gatherings and street stalls in Mexico. My mom would make a big batch of the bases and set out bowls of toppings for everyone to assemble. It was always the most popular option at any party. This recipe gives you the exact technique I use, including the pinch method for perfect edges every time.
Why you will love this recipe
- Just 3 ingredients for the base. Masa harina, water, and salt. That is it.
- No fancy equipment needed. A tortilla press helps, but a flat plate or cutting board works too.
- Easily meal-prepped and freezer-friendly. Cook the bases, freeze them, and reheat whenever you need them.
- Perfect for loading up with your favorite toppings. Beans, salsa, crema, lettuce, cheese, avocado, tinga, picadillo, or anything you have on hand.
- Great for breakfast, lunch, dinner, or party appetizers. Mini sopes are a crowd favorite.
what are sopes?
Sopes (pronounced SOH-pez) are one of Mexico’s most beloved antojitos: thick, round masa discs with pinched edges that create a little bowl for all your favorite toppings. The base is just three ingredients (masa harina, water, and salt), and from there you can load them with beans, salsa, crema, lettuce, or anything you like. Once you learn the pinch technique, you will make these for every occasion.
Sopes vs Gorditas vs Huaraches: What’s the Difference?
All of these are Mexican antojitos made from masa, but they are shaped and served differently:
| Antojito | Shape | Key Feature | How It’s Served |
|---|---|---|---|
| Sopes | Round, 3 to 4 inches | Pinched rim to hold toppings | Topped with beans, salsa, crema, lettuce |
| Gorditas | Round, 3 to 4 inches | Very thick, split open like a pita | Stuffed with fillings inside |
| Huaraches | Oblong, 8 to 10 inches | Shaped like a sandal (huarache) | Topped, similar to sopes but larger |
| Tlacoyos | Oval, 5 to 6 inches | Filling pressed inside before cooking | Sealed with beans or cheese inside, topped simply |
| Memelas | Oval, 4 to 5 inches | Thinner than sopes, slight rim | Topped with salsa and cheese |
The key difference: Sopes are the only ones with a pinched rim that creates a little bowl for toppings. Gorditas are split and stuffed. Huaraches are much larger and flat. All are delicious, but the technique is different for each one.
Ingredient notes
- Masa harina. The heart of the recipe. Look for white or yellow masa harina (not cornmeal), ideally labeled “nixtamalized.” Maseca and Bob’s Red Mill are the most common brands.
- Salt. I prefer kosher salt for even flavor distribution.
- Water. Use warm water to help the masa come together easily. The dough should feel like play-dough: smooth, pliable, and not cracking at the edges.
How to make sopes
- Make the masa. In a large bowl, mix masa harina and salt. Gradually add warm water, kneading until the dough is smooth and pliable, like play-dough. If it cracks when you press it, add more water one tablespoon at a time. Let it rest for 10 to 15 minutes to hydrate.
- Shape the sopes. Take a small portion of dough and roll it into a ball about the size of a golf ball. Flatten using a tortilla press lined with plastic wrap, or press between your palms to form a thick disc about 1/4 inch (0.6 cm) thick.
- Cook on the comal. Preheat a skillet or griddle over medium-high heat. Cook each sope for about 1 to 2 minutes on each side, or until they are lightly browned, slightly puffed up, and look dry.
- Pinch the edges. Remove from heat and let cool for about 30 seconds to 1 minute. Carefully pinch the edges using your thumbs and forefingers to create a small rim all the way around. If it is still too hot, use a kitchen towel to hold it.
- Fry for crispiness (optional). If you want crispy sopes, heat a frying pan with a thin layer of vegetable oil and cook each sope until golden and crispy around the edges. Drain on paper towels.
- Add the toppings. Spread a layer of refried beans on the sope base, then add your desired toppings. Finish with a dollop of crema and drizzle with salsa.
5 Classic Sopes Topping Combinations
The sope base is just the beginning. Here are the combinations you will find at Mexican markets, street stalls, and family tables:
- Sopes de Frijol (the classic). Spread a layer of refried beans, top with shredded lettuce, crumbled queso fresco, Mexican crema, and salsa verde. This is the most traditional version and my go-to.
- Sopes de Tinga. Tinga (smoky chipotle-tomato stew) piled on the sope with avocado slices and pickled onions. The sauce soaks into the masa perfectly.
- Sopes de Picadillo. Picadillo (Mexican ground meat stew with potatoes) on a bed of refried beans. Top with salsa roja and crema.
- Breakfast Sopes. Scrambled eggs (or scrambled tofu) with salsa, avocado, and a sprinkle of cheese. Perfect weekend breakfast.
- Sopes de Calabacitas. Topped with calabacitas (Mexican zucchini with corn and tomato), crema, and queso. A summer favorite.
Variations
- Mini sopes. Perfect for appetizers or party platters. Use about half the dough per sope.
- Griddle-only (no frying). Keep them soft and fluffy by skipping the frying step entirely.
- Air fryer sopes. After shaping and cooking on the comal, air fry for 5 to 7 minutes at 375 F for a lighter crispy finish.
- Colored masa. Mix in a tablespoon of beet juice (pink), spinach puree (green), or activated charcoal (black) into the dough for a fun presentation.
Home cook to home cook tips
- No tortilla press? Use a small cutting board, a flat plate, or the bottom of a heavy pot. Press gently so the disc stays thick.
- Test dough hydration. If cracks form when shaping, add a tablespoon of water at a time. The dough should feel smooth, not dry or sticky.
- Keep them warm. Wrap finished sopes in a clean kitchen towel while you cook the rest.
- Make ahead. Cook and freeze plain sopes (without toppings) for up to 2 months. Reheat on a hot skillet or in the oven at 375 F for 5 to 7 minutes before adding toppings.
- Sope bar for parties. Make a big batch of plain sopes and set out bowls of different toppings. Let everyone build their own. This is how we do it at family gatherings and it is always the most popular option.
Frequently Asked Questions
Homemade Sopes (3 Ingredients)
Sopes are one of my all-time favorite Mexican antojitos! They're thick little masa discs with pinched edges that make a rim to hold all the toppings. The best part? The base is just 3 ingredients: masa harina, water, and salt. Once you learn the pinch technique, you'll want to make these for everything.
Equipment
- Comal, griddle, or skillet (for cooking the sopes)
- Tortilla press (optional, a flat plate or cutting board works)
- Plastic wrap (for pressing)
- Kitchen towel (for keeping sopes warm and handling hot edges)
Ingredients
- 2 cups masa harina
- 2 tablespoons neutral tasting oil
- 1 teaspoon salt
- 1 cup water
To serve:
- 11/2 cup refried beans
- 2-3 cups sliced lettuce , romaine
- Mexican sauce
- sliced red onion
- Cream , Mexican crema (I use vegan)
Instructions
- Make the dough. In a large bowl, mix the masa harina with the salt. Little by little, add the warm water and knead until you get a smooth, soft dough. It should feel like play-dough.
- Let it rest. Cover the dough with a damp towel and let it sit for 10 to 15 minutes. This helps the masa hydrate and makes it easier to work with.
- Shape the sopes. Take a small portion of dough (about the size of a golf ball) and roll it into a ball. Place it between two pieces of plastic wrap and press with a flat plate, tortilla press, or cutting board until you have a thick disc, about 1/4 inch thick. Sopes are thicker than tortillas, so don't press too thin!
- Cook on the comal. Heat a skillet or comal over medium-high heat (no oil). It needs to be very hot. Place each disc on the hot surface and cook for about 1 to 2 minutes per side, until it looks dry on top and has light brown spots.
- Pinch the edges. As soon as you pull each sope off the heat, let it cool for about 30 seconds to 1 minute, then carefully pinch the edges all the way around with your thumbs and forefingers to create a little rim.
- Fry for crispiness (optional). If you want crispy sopes, heat a frying pan with a thin layer of oil and cook each sope until golden and crispy around the edges. Drain on paper towels.
- Add toppings. Spread a layer of refried beans on each sope, then pile on the lettuce, salsa, crema, queso, and anything else you love. Serve right away!
If the dough cracks when you press it, add more water one tablespoon at a time.
If it's too hot, use a kitchen towel to hold it.
Notes
- The dough consistency is key. It should feel like play-dough: smooth and pliable, not sticky and not cracking. Adjust water as needed.
- No tortilla press? No problem. Use a flat plate, cutting board, or the bottom of a heavy pot.
- Keep finished sopes warm by wrapping them in a clean kitchen towel while you cook the rest.
- Make ahead: cook and pinch the plain sopes (no toppings), let cool, and store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat on a hot skillet or in the oven at 375 F for 5 to 7 minutes.
- Sope bar idea: make a big batch of plain sopes and set out bowls of different toppings. Everyone builds their own!
- You can also air fry the sopes at 375 F for 5 to 7 minutes for a lighter crispy finish.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.